Grilled Mexican Chicken Sandwiches


  • 1 1/2 tablespoons vegetable or olive oil
  • 2 cloves garlic, minced, or 1 teaspoon bottle minced garlic, or 1/4 teaspoon garlic powder
  • 2 teaspoons chili powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 boneless, skinless chicken breast halves
  • 1 1/2 cups (6 ounces) Mexican Blend cheese (Cheddar, Monterey jack, Asadero, queso quesadilla) divided
  • 1/3 cup reduced-calorie mayonnaise
  • 4 slices sourdough bread
  • 1/2 cup chunky salsa (optional)


  1. In a small bowl, combine oil, garlic, chili powder and pepper. Using a rubber spatula, spread mixture evenly over both sides of chicken.
  2. Prepare medium-hot charcoal fire or preheat gas grill to medium-high.
  3. Grill chicken on oiled rack 5 minutes per side, or until cooked through.
  4. Combine 1 cup of the cheese mixture and the mayonnaise; mix well. Toast bread on edge of grill, turn. Spread toasted side of bread evenly with cheese/mayonnaise mixture. Grill, cheese side up, 2 more minutes, or until cheese begins to melt.
  5. To serve, place chicken on toasted bread, top with salsa. Sprinkle with remaining cheese.

Posted by Chyrel at Recipe Goldmine 10/8/2001 2:37 pm.